Recipe - Grapefruit Carrot Cocktail

1 One half cup Sifted cake flour
Three fourths cup Sugar
1 One half teaspoon Baking powder
1 teaspoon Salt
One fourth cup Water
One fourth cup Oil
3 Eggs; separated
3 tablespoon Grapefruit juice
One half teaspoon Grated lemon peel
One fourth teaspoon Cream of tartar

FROSTING
6 ounce Cream cheese; softened
2 teaspoon Lemon juice
1 teaspoon Grated lemon peel
Three fourths cup Sifted powdered sugar
8 dr Yellow food color (optional)
1 Grapefruit
peeled & sectioned OR
1 cn (1lb) grapefruit sections

Sift together flour, granulated sugar, baking powder and salt into bowl.
Make well in center and add water, oil, egg yolks, grapefruit juice and 1/2
teaspoon lemon peel. Beat until very smooth. Beat egg whites with cream of
tartar until stiff but not dry. Gradually pour egg yolk mixture over egg
whites and fold in gently until just blended. Do not stir. Turn batter into
ungreased 9inch springform pan and bake at 350F 30 minutes, or until top
springs back when touched lightly with finger. Invert onto rack and cool
thoroughly.

To make frosting, beat cheese until fluffy. Add lemon juice and 1 teaspoon
peel. Gradually blend in powdered sugar and beat until well blended. Stir
in food color. Crush enough grapefruit sections to measure 2 teaspoons and
blend into frosting.

Loosen edges of cake carefully and remove from pan. With serrated knife cut
cake crosswise to make two layers. Fill with part of frosting and some of
grapefruit sections. Spread top and sides of cake with frosting and
decorate with remaining fruit sections.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini